A classic carrot cake with pineapple and pecans.

Carrot Pineapple Cake

Ingredients

• 3 cups cake flour, sifted
• 2 cups sugar
• 2 teaspoons cinnamon
• 1 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 8.25-oz. can of crushed pineapple
• 2 cups grated carrots
• 3 eggs
• 1 1/2 cups canola or salad oil
• 2 teaspoons vanilla
• 1 1/2 cups chopped pecans

Procedure

1. Grease and flour a 13 inch x 9 inch pan well, or 3 9-inch pans (if layering). Preheat oven to 325 degrees F.
2. Stir the flour, sugar, cinnamon, baking soda, and baking powder together. Add in pineapple along with liquid, eggs, oil, and vanilla. Beat until combined, about 2 minutes. Stir in the carrots and pecans.
3. Transfer the batter in prepared pans and bake until golden browned on top and cake tests done. Cool for a couple of minutes on rack before loosening cake from pan and unmolding. Let cool completely.

Notes

 

Content by Renee Shelton. Recipe from Renee Shelton's recipe files. This recipe was first published on PastrySampler.com on January 10, 2007. It was updated on October 12, 2020.